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Eating is the secret to good cooking.

Julia Child

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Julia Child
Age: 91 †
Born: 1912
Born: August 15
Died: 2004
Died: August 13
Chef
Cook
Television Presenter
Writer
Pasadena
California
Julia Carolyn Child
Cooking
Eating
Secret
Good

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A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.
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I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
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I was thirty-seven years old and still discovering who I was.
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Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
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One of the important requirements for learning how to cook is that you also learn how to eat.
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We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
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As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
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It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
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In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
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Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.
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This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
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The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Too much trouble, Too expensive, or Who will know the difference are death knells for good food.
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I love good, fresh food cooked by someone who knows what he's doing.
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Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
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One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry and one of the lessons is to grin and bear it if it cannot be fixed.
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People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life.
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Just how could a nation often be great if it's bread tastes want Kleenex.
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Cooking well doesn't mean cooking fancy.
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